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Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

  1. Plan coffee beverage service.
  2. Provide specialist advice on espresso coffee beverages.
  3. Monitor quality of coffee beverages.
  4. Monitor and maintain equipment.

Performance Evidence

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

coordinate the operational aspects of espresso coffee preparation for an outlet over at least six service periods

monitor the consistency and quality of the following characteristics of espresso coffee beverages during above service:

appearance, including opacity or transparency

aroma

colour

flavour

freshness

presentation

taste

volume

maintain commercial grade espresso coffee machines and grinders throughout each of the above service periods.


Knowledge Evidence

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

knowledge of current and emerging espresso coffee service trends through various sources:

associations and industry bodies

coffee beverage tastings

coffee reference books

general and trade media, and supplier information

product suppliers, roasters and other baristas

the internet

trade shows

major types of espresso coffee beverages and their characteristics

different types of milk, their characteristics and uses for different types of coffee beverages

for coffee beans and blends:

special qualities and flavour characteristics arising from country and area of origin

physical and chemical properties

roasting techniques

effects of roasting and grinding

types of grind and freshness

flavour enhancers and essences

impacts on flavour of coffee beverages of:

cleanliness of machines

water temperature and pressure

organisational and industry standards for:

service-ware used for espresso coffee beverage presentation

accompaniments used to enhance beverages

presentation of beverages and latte art

appropriate environmental conditions for storing coffee beans, ground coffee, milk and other ingredients to:

ensure food safety

optimise shelf life

methods to ensure efficient use of ingredients and to minimise wastage

equipment used to prepare espresso coffee beverages:

technical features and functions of different espresso machines and grinders

cleaning and maintenance procedures for espresso coffee machines and grinders

routine problems and faults in espresso machines and grinders

identifying and diagnosing faults

fine tuning or arranging fine tuning of machines and grinders according to manufacturer instructions and warranty requirements

removing shower screens or diffusers if appropriate; cleaning using wet method and reassembling

work practices for managing large coffee beverage orders

methods for evaluating espresso coffee beverage quality:

customer feedback

information or data on:

repeat business

sales of particular types of coffee beverages

organisational and industry standards

staff feedback

sensory analysis

cost and profit issues associated with providing espresso coffee service:

product

equipment

accessories

pricing menu items

factors to consider when purchasing new equipment or service-ware:

cost

reliability

reputation of supplier

service availability

size and capacity to meet outlet service needs

technical characteristics

training in operation

information to educate customers about espresso coffee:

details about coffee beans and grinds

details of coffee beverage education programs

types of coffee beverages and accompaniments.